What’s Cooking: Carrot Pancakes

carrot class no nameIt seems like all kids are excited about pancakes. What makes these special is they are made with whole wheat flour and a serious dose of vegetables: grated carrots! Kids love getting to use the graters in our cooking classes, and we make sure everyone stays safe by using these cut-resistant work gloves. Try the recipe below and let us know what you and your kids think!

Our June classes will have us finally in the garden! We’ll pick lettuce and make salad dressings.

Broccoli Head Chefs (9-12 year olds)

Salad Daze – Monday, June 10th, 2019, 4-6pm

Celery Sous Chefs (5-8 year olds)

Not-So-Hidden Valley – Thursday, June 6th, 2019, 4-5pm

Not-So-Hidden Valley – Wednesday, June 12th, 2019, 4:30-5:30pm

Carrot Pancakes

Adapted from cookieandkate.com

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 1 egg
  • 2 tablespoons brown sugar
  • 1 cup soy milk (dairy or nut milk also work great)
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots

In a large bowl whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a smaller bowl, whisk together the wet ingredients: egg, brown sugar, soy milk, and vanilla.

Stir the carrots into the wet ingredients, and then dump them into the dry.

Stir until the batter is just incorporated and not any longer! Overmixing batter makes for tough pancakes. Let the batter sit for 5 minutes.

Heat a skillet over medium heat. Pour ¼ cup of the batter at a time on to the skillet. Wait until you see bubbles forming on the top of the pancake, and then check for doneness by peeking under the edge of the pancake. Flip the pancakes, and cook for about 5 minutes longer.

Serve with maple syrup, yogurt, or your favorite pancake topping.

Photo by Norm Eggert.

Read the rest of the May Sprout!


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